Tofu with Thai Vegetables

By: Camila Quevedo

Tofu with Thai Vegetables
cuisine icon Cuisine
Asian
cuisine icon Duration
10 Minutes
cuisine icon Diet
Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
10 minutes, 15 minutes or less, 4 servings, and cilantro leaves, asian, broccoli florets, chopped, coconut milk, coconut oil, corn starch, cut into small cubes, cut into sticks, cut into strips, grated ginger, healthy, instant pot, medium carrot, of coconut cream 1 tsp of curry, pepper, pressure cook, red pepper, salt, tofu, turmeric, vegan, vegetables

serving icon Servings
4 Servings
Ingredients
  • 4 cups coconut milk
  • 1 tbsp corn starch
  • 2 tbsp coconut oil
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp grated ginger
  • 1 medium carrot, cut into sticks
  • 1 red pepper, cut into strips
  • 8 oz (200 g) tofu, cut into small cubes
  • 1 cup broccoli florets, chopped
  • 200 ml of coconut cream 1 tsp of curry
  • 1 tsp turmeric
  • Basmati rice, roasted almonds slices, shredded red cabbage, and cilantro leaves
Instructions
  • Add the coconut milk and corn starch to a bowl. Mix and set aside.
  • Place the stainless steel inner pot inside the Instant Pot®. Add all the ingredients for the tofu and vegetables, including the corn starch-coconut milk slurry. Stir.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 2 Minutes.
  • When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, serve with basmati rice, shredded red cabbage, sliced almonds and cilantro leaves.
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